Keto Asian cabbage stir-fry
Ingredients
- 1½ lbs 650 g green cabbage
- 4 oz. 110 g butter, divided
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp onion powder
- ¼ tsp ¼ tsp ground black pepper
- 1 tbsp 1 tbsp white wine vinegar
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 tsp 1 tsp chili flakes
- 1 tbsp 1 tbsp fresh ginger, finely chopped or grated
- 1¼ lbs 550 g ground beef
- 3 3 scallion, chopped in 1/2-inch slicesscallions, chopped in 1/2-inch slices
- 1 tbsp 1 tbsp sesame oil
- 1 cup 225 ml mayonnaise
- ½ tbsp ½ tbsp wasabi paste
Instructions
- Shred the cabbage finely using a sharp knife or a food processor.
- Fry the cabbage in half of the butter in a large frying or wok pan on medium-high heat. It takes a while for the cabbage to soften, but don't let it turn brown.
- Add spices and vinegar. Stir and fry for a couple of minutes more. Put the cabbage in a bowl.
- Melt the rest of the butter in the same frying pan. Add garlic, chili flakes and ginger. Sauté for a few minutes.
- Add ground meat and brown until the meat is thoroughly cooked and most of the juices have evaporated. Lower the heat a little.
- Add scallions and cabbage to the meat. Stir until everything is hot. Salt and pepper to taste. Drizzle with sesame oil before serving.
- Mix together the wasabi mayonnaise by starting with a small amount of wasabi and adding more until the flavor is just right. Serve the stir-fry warm with a dollop of wasabi mayonnaise on top.
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Start free trialSubstituting ingredients
Want variety? You can replace the beef with other kinds of protein like ground chicken, pork or lamb.
If you have other sorts of cabbage like red cabbage or savoy cabbage, they will work just as fine.
If you don't like mayonnaise you can substitute that for crème fraîche, sour cream or even cream cheese.
Storing and reheating
This dish keeps in the fridge for at least 3-4 days. You can also store it in the freezer for up to 4 months.
Thawing and reheating can make the cabbage release its liquids so the dish may be a bit more watery compared to freshly cooked. This does not affect the flavor of the dish.
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231 comments
Thank you
Yes, you could try bok choy or broccoli. Just keep in mind any substitution would affect carb count.
I'm strictly keto but hubby isn't so I made lo mein noodles for him to go along with this. He loved them both.
Thank you.
Thank you D.D.
All of our nutrition information is given per serving.
Soy in general is not a good ingredient as it can be a hormone disruptor. The 2 week challenge is not customizable, but we do have vegetarian meal plans. https://www.dietdoctor.com/low-carb/meal-plans/vegetarian
We have not tested this with pork tenderloin; generally speaking you may wish to add more fat as pork is a much leaner meat.
You can run the alternative ingredients through the USDA database to see how they compare.
https://ndb.nal.usda.gov/ndb/search/list
This recipe makes 4 servings; you can divide this into 4 equal portions and 1 of those would be a serving.
I will make this again!
Was happy to have my food processor to chop up everything! Used 85% lean beef. Couldn't have fit more than 4 servings of cabbage in my wok. It's not a PRETTY dish, and the first bite tasted a little bland, but the seasonings sneak up on you. Three bites and I was hooked!